Quay

Quay Review

In his take on Mod-Oz cuisine, chef Peter Gilmore masterfully crafts a four-course à la carte menu including such dishes as mud crab congee with Chinese-inspired split rice porridge; quail breasts with eschallots and truffle-infused milk custard; and 24-hour slow-cooked suckling pig ($155). Desserts are sublime—Gilmore's "snow egg," which changes with the seasons and can include white nectarine, apple, and jackfruit, had fans lining up to try it just hours after it stole the show on Australia's Masterchef. Glass walls afford wonderful views of the bridge and Opera House. The restaurant has moved up toward the top of the S. Pellegrino World's 50 Best Restaurants list; it came in at 26 in 2011, making it the highest rated Australian restaurant in the world.